Cottage cheese donuts GOST

Cottage cheese donuts GOST

Category: Bakery products

Ingredients
cottage cheese	420g
wheat flour	230g
sugar	41g
egg	2-3pcs (100g)
salt	1 / 3h l. (2d)
soda	1 / 2h l. (3d)
citric acid (diluted in 1 tsp. water)	0.1g
instead of soda and lim. acids, you can take baking powder	1 / 2h l.
deep fat frying
icing sugar for dusting

Cooking method

• soda and citric acid solution can be replaced with 1/2 tsp baking powder, and if the cottage cheese is not sour, then 1 hour. l.
• Rub cottage cheese or grind with a blender, grind the yolks with sugar.
• add flour and yolks to the curd.
• beat the whites separately, add salt.
• add protein foam, soda and citric acid solution to the dough, mix everything thoroughly.
• according to GOST, it is necessary to make huge balls of 80g, I made small balls of 40g. deep-fry at 160C for 10-15 minutes. Sprinkle ready-made donuts with icing sugar.
• 

The dish is designed for

15-20 pieces

Note

I found the recipe in Luda's LJ, somewhere in the comments, so I can't give a link. the fact that it is very tasty, I think, will not surprise anyone - curd donuts cannot be tasteless. I was surprised by another thing, how funny they themselves tumble in deep fat - the donut itself turns ruddy side up! I liked it so much that I filmed it to share with those who have not seen such a trick yet enjoy!

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Well, good !!! And she herself is a jack of all trades - she cooks, and takes pictures, and puts it on YouTube !!! Ay, yes Luda !!!

People, but they are even! and so cool spinning fellow that showed.

[Ganechka, Tanyushka,]

Ganechka, Tanyushka, Thank you!

I fried donuts for the first time in my life, I really liked how they are substituted with a ruddy side

sugar

41g

People! I recognize you for sure, your recipe ... not an ounce of the enemy, no, no ...

somersaults

People! I recognize you for sure, your recipe ... not an ounce of the enemy, no, no ...

and this:

0.1g

!!!

and this: !!!

in-in ... and if my scales sin by + - 2 grams - so what? will you expose to wit?

[IRR]

in-in ... and if my scales sin by + - 2 grams - so what? will you expose to wit?

IRR, hto just now promised to move the scales closer from the pantry ???

and for 0.1 g - here you buy a scale! ONE MORE !! 18.50 hryvnia with delivery, and no problem with 0.1 or 0.2!

🔗

and vapshche, this is a post about donuts-gymnasts, somersaults, and not about 0.1 g, as you see how they tumble - you will buy five more scales at once

[IRR]

and vapshche, this is a post about donuts-gymnasts, somersaults, and not about 0.1 g, as you see how they tumble - you will buy five more scales at once

IRR, really, you don’t get too tired of being overweight, I know from myself
Lisss's, and the scales are cool, I already want to !!!

Good !!! Well, just handsome! Yesterday at night I saw enough - I still go and lick my lips. Hands itch to execute!

[Lyudok!]

Lyudok!

[Twist]

Twist, Marina, do it, you won't regret it. they are light and tasty

[IRR]

IRR, hto just now promised to move the scales closer from the pantry ???

and for 0.1 g - here you buy a scale! ONE MORE !! 18.50 hryvnia with delivery, and no problem with 0.1 or 0.2!

IRR !!! Don't listen to Lyudka - do it as always !!!

I'll tell you right now how to measure 0.1 grams, as you are used to ... Take a GLASS of flour ... climb into it with two fingers, take a tiny pinch from it ... those are 0.1 grams !!!

And buy champagne for 18.50 hryvnia !!!

you climb into it with two fingers, take a tiny pinch from it ... those are 0.1 grams !!!

this is the case ... 2 fingers is our everything. Gan, Ta, I will measure this whole recipe with two fingers, for me it's like 2 fingers .... Ludik, start

Wo, I'll do it tomorrow!

Tomorrow I'm running for cottage cheese. I would run straight schaz - but today they told me to sit still and get sick, and my husband would come late, and at midnight deep-frying me would definitely break me. I love Gostov's recipes very much. There is something immensely cool in them, there was not a single "puncture" - even with a cupcake, even with oatmeal cookies, even with buns ...

[Ernimel]

I love Gostov's recipes very much.

ErnimelAnd I adore them, of course, so many people worked hard to create the recipe! what a blessing that now they are in the public domain

from Milka the entertainer, again took the recipe for 100 kg of cottage cheese and reduced it to 420 g

from Milka the entertainer, again took the recipe for 100 kg of cottage cheese and reduced it to 420 g

here zhezh, Man, tell me, huh?

and we, oddly enough, believe in the same Lyudok

And try not to believe her, right in the eye! Do you remember what happened to poor Sumlikomi when he wanted to reduce sugar in the recipe?

Virgin! Everyone to eat donchikof! It's just not likely tasty! I didn’t bake it myself, but I ate - as a child, my mother’s friend treated me, he was working at the factory and knew this guest, by the way, it was then that I learned what GOST is! Why am I claiming that it is delicious - I recognized these donuts by sight. Their jumping is exactly the GOST that is different!

[SchuMakher]

SchuMakher, Man, from you straight all my secrets and tell you !! but the people are not prepared, soon they will be afraid of me !!

People don't believe SchuMakher, kind me !!! from about

[prascovia]

Virgin! Everyone to eat donchikof! It's just not likely tasty! I didn’t bake it myself, but I ate - as a child, my mother’s friend treated me, he was working at the factory and knew this guest, by the way, it was then that I learned what GOST is! Why am I claiming that it is delicious - I recognized these donuts by sight. Their jumping is exactly the GOST that is different!

prascovia, Alenka, how glad I am that you recognized them !! only do you remember exactly - were they curd? my curd!

Mil, but you need oil for deep frying ... I finally can't do it very well, that is, absolutely nothing

Manya, and what to do ?? oil is necessary! how do you say - we need quantum satis oils

I cooked fried in a 1L ladle, poured about a third of the ladle, 2-2.5 cm in height .. you see, they had enough tumbling, well, 300 ml .. but then you can strain it through 3 layers of napkins, and fry on it again a second time , the next day, when this portion is eaten

do not throw current slippers - I know everything about overcooked fat! then it is more useful not to fry at all, but to eat raw

Man! Listen here !!! Do not regret the oil !!! Five liters - no less !!! IN, look!

[GANIA !!]

GANIA !! Oh God!!!

Yeah Deep Diet Dish

Do not regret the oil !!! Five liters - no less !!!

More oil - thicker



shl. and the eyes are so kind, kind !!!

[🔗]

can you do such roses? Watch the video to the end:
🔗

Lyudochka! those donuts are the most curd, I recognize them even from afar! (checked against my mother's cookbook) Exactly cottage cheese! And also Aunt Olya put the poppy filling inside, well, that's just for me.

I cooked and fried in a 1L ladle, poured about a third of the ladle, 2-2.5 cm in height .. you see, they had enough tumbling, well, ml 300 ..

And I'll be like a white man tomorrow! Fry in a deep fryer ... the main thing is that my beloved assistants do not climb too much, otherwise I know them - just watch first so that they don't get into the oil, and then - so that at least one donut will live until evening ...

Listen, cheto I, in my opinion, jinxed myself. Somehow this guest didn’t go to me ... I’m just standing there. Firstly, I did not fundamentally understand the joke with the intervention of whipped proteins into a steep dough ... what was the point of beating separately? ... Secondly, it seemed to me severely hard. Everything that I tried before was definitely sweeter ... And it also feels like they are fried longer than usual and are harder in consistency - not so fluffy ... Well, or something went wrong with me - I don't understand ..

[Ernimel]

Ernimel, it's a pity that the recipe did not live up to your expectations, personally I was very tasty, I did not step back from the recipe

for proteins - I also had a steep dough, whipped whites separately intervened in it. first 3st. l., the dough liquefied a little, then the rest. but my flour is dry, I wrote off the steepness of the dough for my flour

but it was not sweet - I was in moderation, also powdered sugar will be .. here for an amateur, probably.

by air-porosity - I have not cooked any other donuts before, these were my first ones, they were tasty for me, and soft, fluffy .. and the dough is not purely yeast-based here - there is curd cheese .. maybe that's why

I think we are only Alenka-prascovia will be able to save - she remembers the taste of "those" curd donuts

By the way, how did you like frying in a deep fryer? more convenient than a saucepan?

[Ernimel]

Ernimel, I even found a photo of a breaker here - it is not very informative, but it is still clear that it is fluffy inside. when pressed, it rose back:



did you put baking soda or baking powder? I’m thinking, if the cottage cheese is not sour, maybe more baking powder was needed .. I don’t understand ..

Ernimel, it's a pity that the recipe did not meet your expectations, I personally was very tasty, I did not step back from the recipe

Well, he didn't really justify it, I just, in my opinion, didn't fully master it ... I did everything according to the instructions too.

I have two questionable items - either curd or baking powder. I seemed to check it before baking - it gurgled, but lay decently in the closet ... and the second and main suspect was cottage cheese, in fact. I am afraid that Gostovsky cottage cheese should be made from Gostovsky cottage cheese ... And not from what we have in packs. Next time I'll try another cottage cheese for sure (this time it was what I found in Auchan - Ashan 9%, I didn't take it before ...)

By the way, how did you like frying in a deep fryer? more convenient than a saucepan?

Of course, it is more convenient - the oil does not burn, the temperature is stable, the dishes are non-stick ... By the way - in the end I was finally tired of waiting at 160, and I did it at 165-170.

I'm looking at your photo - whether the color rendition is such, but it seems for some reason that the donut is damp .. weren't they sticky inside you? I still got a bit heavy, IMHO, although they were fried on the break normally ..

Yes, nowadays you can't be sure of anything, but in curd recipes, of course, a lot depends on curd ..

but about the break - I told you, the uninformative photo could not be photographed normally. photo from afar and with a flash, it stains like that, unnatural .. the donut is ready and fluffy, it bounced when pressed, rose back up, my small one was so played with them - it bites, presses and looks see, it is all perforated?

and yours is springy, perforated inside?

Of course, it is more convenient - the oil does not burn, the temperature is stable, the dishes are non-stick ... By the way - in the end I was finally tired of waiting at 160, and I did it at 165-170.

yes, smaller ones can be higher at T, this is for 80-gram giants 160C, otherwise they will burn out before they get fried

oh, these donuts were made by my grandmother
hooray !! I wanted to dig up a recipe for a long time
eh, goodbye hvigura !!

[Lisss's]

Lisss's, well, thanks a lot, somersaults are wonderful !!!

[alina-ukhova]

alina-ukhova, delicious, right? thanks for the photo, they turned out handsome !!

[alina-ukhova]

alina-ukhova, delicious, right? thanks for the photo, they turned out handsome !!

So bubbly inside! True, the photo is not good - I wanted to show it inside, it turned out a little overexposed. Well, taste it!

Yes, it is simply impossible to photograph them inside - either overexposed, or some kind of dark turns out, yeah! I myself was worn out, so a sensible photo did not come out, thanks for responding!

girls offer their cottage cheese bars for review. my revision before frying, roll in semolina - you get curd peaches

[kobrinchanka]

kobrinchanka, you must what they have turned out adorable.

[kobrinchanka]

kobrinchanka, beauty, and only !!

Unfortunately the donuts failed. In the process of kneading, the dough turned out to be liquid, it was smeared with the hook of the combine (this is because of the cottage cheese, most likely, it was packaged "watery"), so I had to add another 100-150 grams on top. flour. But in the end, the dough turned out to be plastic, soft, elastic. Since there are no such scales, I took a pinch of citric acid. Considering that I added more flour, I increased the soda to 1 tsp. When frying in a deep fryer 170 degrees, 10 minutes - they cooked for a very long time, the balls were small, 30-40 grams each, the crust turned out to be smooth, fried, appetizing, the donut was not at all greasy (for which I love the deep fryer), but HEAVY! Non-airy, and on the cut the dough is not porous, but rather dense. A mistake in the curd? Or maybe it was not necessary to add flour and make donuts from the "liquid" dough?

I didn't succeed either, and I returned to my favorite recipe ot 19 right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=569.0 , try it and you won't regret it

I found it with pleasure, read it and am already going to implement it!
According to the results, I will unsubscribe.
I'll find my old school recipe, compare - remember my youth!)))
I also tumbled then)))
Shl. And I'll take homemade cottage cheese ...)))
And eggs too ...)))

Nut, I will also try according to your recipe, but I want to understand what I did wrong. Yes, also ... I didn't finish the proteins to the required peaks ... maybe this is the problem?